Instructions

Put the Instant Pot on the sauté setting and add the garlic, onion, pasta, OXO cube and stir well. Add to this a litre of boiling water and give it a good stir.

Set the Instant Pot to sealing and cook on manual for 5 minutes.

Use quick pressure release and remove the lid from the Instant Pot.

Put back on sauté.

Mix in the soft cheese, milk, seasoning and cheddar cheese.

Separate the mixture into the 2 pan inserts.

Add the toppings of choice to each of the 2 and stir well.

Give the Instant Pot inner pot a quick clean. Then fill it with 250ml of boiling water.

Lower the pan inserts into the Instant Pot. Then place the lid back on the Instant Pot pressure cooker and cook for a further 5 minutes on manual.

10. Hit quick pressure release, stir your little pots and serve.

Notes

You can also use semi skimmed or skimmed milk, but I find that whole milk gives a much creamier macaroni cheese. When I separated it, I kept one lot with sausages and a final lot with ham. When using sausages you can make your own, use hotdog sausages or use some nice Cumberland sausages.

For the ham we got some unsliced ham from the supermarket and did it into thick chunks. We did a portion size that was enough to feed 4 of us. Each pan was only filled to about a third. You could scale this up and easily triple the recipe and make enough for 12 people.

Perfect for you if you are into bulk cooking. Sometimes it can take a long time to get the Instant Pot Pressure Cooker to pressure. I find that what really helps is to add boiling water to the pot and then it helps speed up the process.